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Veggie Stew with Dumplings

What you need: 

Stew:
2 teaspoons vegetable stock concentrate
1 cup boiling water
1 teaspoon Herbs de Provence (rosemary, thyme, marjoram, summer savory, basil, sage and tarragon)
1 teaspoon oregano
2 tablespoons olive oil
1 cup turnip, peeled and diced
1 cup onion, chopped
1 cup carrot, diced
1/2 cup celery, sliced
1 clove garlic, minced
2 bay leaves
1 tablespoon fresh parsley, chopped
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cups water
5 teaspoons tamari
2-3 potatoes, peeled and chopped
1 cup frozen peas
2 tablespoons cornstarch + 2 tablespoons water
salt and pepper, to taste Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup parsley, chopped
1/2 cup nondairy milk (I use soy)
2 tablespoons vegetable oil

What you do: 

1. For stew, blend first four ingredients and set aside. Sauté turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for 8 minutes.
2. Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.
3. For dumplings, sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew. Cover and cook for 15 minutes (Do NOT lift the lid!)
I should have warned you guys that it (this recipe) has a lot of ingredients and looks lengthy. But I swear it a snap to make!'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made this like a year ago but it is amazing.

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well, looks like i need to try this.  i am very fond of dumplings.

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Anonymous

This was just awesome. I made it last night and it was the perfect winter Sunday meal. I only made a few modifications - 1) I used an entire small turnip, it was probably about 1 1/2 cups 2) I used about 4 smallish potatoes - probably about 3 cups worth - and I didn't peel them 3) I subbed Bragg's for the tamari 4) I used flour instead of cornstarch. Everything else I followed as directed. This was so delicious and it really tastes like something you'd get at a good restaurant. I can't wait to have the leftovers for lunch today!

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I've been planning on making a vegan version of my mom's old chicken and dumplings recipe for the longest time.. I ended up referencing this recipe for a lot of the measurements and seasonings. The only major deviation I made was replacing the turnips with firm tofu. Next time I'll fry it up first in a bit of oil and garlic before adding it to the stew for the last 10 minutes, for extra taste...

That aside, this recipe was GREAT. The dumplings were just as I remembered them at my mom's house.. And the stew was wonderfully flavorful. I had to force myself not to eat the entire batch in one sitting so I could enjoy it all over again tomorrow after class.. (yes.. I ate half of this recipe by myself.. But I forgive myself when I remember that for lunch all I had was a single orange.. ::))

I raved and raved to my boyfriend on the phone after I cleaned up.. I have him all curious and asking me to cook this for him.. "But what kind of dumplings are there other than the asian ones?" He's Chinese.. And can't imagine a ball of flour & soy milk being a "dumpling." Only thing is, he HATES celery.. Any suggestions on what I could replace it with that is similar in texture??

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:) This was an amazing stew! It turned out exactly as I hoped. I was new to this type of dumpling, making them or eating them, but they were as comforting as I imagined they would be. My non-veg boyfriend loved it too. It didn't last long at all in our house.

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I made this last night without the oil, using only one potato, and with the addition of fresh green beans and mushrooms.  I also made the dumplings from spelt flour (that is what I had on hand) and subbed applesauce for the oil, but they were a little dense.  (I am sure it was the flour, not the recipe!)  It was pretty good last night, but tasted even better today for lunch.  It would be great with some vegan pesto swirled in just before serving.

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Oh. My. GOD!!!!! This was, without a doubt, the -best- stew I have even eaten in my life - vegan or otherwise!

It was perfectly flavored; I love spices and usually have to add more, but not in this recipe. :) The dumplings were light and fluffy and absolutely delicious. Major kudos to the recipe - this was the first time I've ever made dumplings and I accidentally lifted the lid eight minutes in. Ooops! I didn't expect them to actually be edible, but mmmmmmmmm. *laughs* 8)

Made a few variations:
- Forgot the garlic, so I added garlic powder during the 10-15 minute simmer. I know I added more than just one clove's worth though, so I would reccommend 2-3 cloves of garlic, depending on how much you like the taste.
- Added extra onion (yummy!)
- For the dumplings, instead of 1/4 cup of parsley, I did an 1/8 cup of parsley, then used oregano and basil for the other 1/8 cup.

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Oh my goodness gracious.  This is my new favorite food in the whole entire world.  I love it sooooo much and I am incredibly picky.  My boyfriend also thought it was excellent.  I couldn't find veggie stock concentrate so I used a total of three cans of veggie broth and no water.  Next time I will make the dumplings smaller and probably make more because they were soooooo addicting!!!!  Thank you sooooooo much for the recipe.  I am euphoric right now, and I feel full, but not gross!!!! YUM! 

Oh... I think the herbs de provence is what gave the broth that extra little something

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This is delicious...I replace the celery with cauliflower and it was great...It took me a bit longer than I expected, but next time it will be quicker. It was so easy and the dumplings were icredible, the sauce yummy and the vegetables perfect...I think I will bring some to christmas party.

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this is one of my favorite soups to make.  it's really versatile and the dumplings are awesome!

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